Egg strips are a very common Korean garnish, and easy to make. Basically,
this is a one egg omelet, so it will be very thin. Sometimes the eggs
are separated, to make two colors of strips. In that case, use two whites
or two yolks per omelet.

1
ar

Egg, lrg
Oil

Lightly beat EGG with a fork - no foam.

Wipe a well seasoned omelet pan with a very thin coating of
Oil. Heat moderately hot. Pour the egg in and tilt the pan
around to make a very thin omelet. When it is set on the bottom,
flip over and fry until the other side is set. Remove to a cutting
board.

When the Egg is cool, roll it up into a cylinder and slice
crosswise into strips less than 1/4 inch wide.